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Gochujang Tofu Fries with Spicy Aioli

Crispy Gochujang Tofu Fries with Spicy Aioli You’ll Love

Delicious Gochujang Tofu Fries served with a creamy Spicy Aioli, perfect for any appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 fries
Course: Appetizer
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Fries
  • 1 block Extra Firm Tofu Press well to remove moisture.
  • 1/2 cup Corn Starch Ensure it’s gluten-free if needed.
  • 1 tsp Salt Adjust based on preference.
  • 1/2 tsp Black Pepper Best when freshly ground.
  • 1 tsp Garlic Powder Substitute with hing for allium-free.
  • 1/4 cup Neutral Oil Choose vegetable or canola oil.
For the Gochujang Glaze
  • 2 tbsp Gochujang Paste Adjust for customizable heat.
  • 1 clove Minced Garlic Optional for allium-free.
  • 1 tbsp Sesame Oil Use toasted for deeper flavor.
  • 1 tsp Gochugaru Adjust according to heat preference.
  • 1 tbsp Soy Sauce Swap for tamari to keep gluten-free.
  • 1 tbsp Rice Wine Vinegar Adds acidity.
  • 1 tbsp Sweetener Options like honey or sugar substitutes.
For the Spicy Aioli
  • 1/2 cup Silken Tofu Creates a creamy base.
  • 1 tbsp Dijon Mustard Adjust for desired kick.
  • 1 tbsp Lemon Juice Fresh juice recommended.
  • 1/2 tsp Salt To taste.

Equipment

  • large skillet
  • blender
  • Mixing Bowl
  • Large baking sheet
  • paper towels
  • small saucepan

Method
 

Preparation
  1. Begin by pressing the extra firm tofu between layers of paper towels for about 15 minutes to remove excess moisture.
  2. Slice the tofu into fry-shaped pieces, ensuring they are roughly the same size for even cooking.
Coating Tofu
  1. Combine the corn starch, salt, black pepper, and garlic powder in a mixing bowl. Toss the tofu pieces in the mixture until evenly coated.
Frying Tofu
  1. Heat neutral oil in a large skillet over medium heat until shimmering. Flick a drop of water into the pan, if it sizzles, oil is ready.
  2. Add the coated tofu fries in a single layer and cook for about 5-7 minutes, turning halfway until golden brown.
Making Gochujang Glaze
  1. In a small saucepan, combine sesame oil, gochujang, and minced garlic over medium heat. Stir in gochugaru, soy sauce, rice wine vinegar, and sweetener. Cook until thinned slightly, about 3-4 minutes.
Tossing Tofu
  1. Carefully add fried tofu fries to the glaze, tossing until each piece is coated.
Preparing Aioli
  1. Blend silken tofu, gochujang, Dijon mustard, lemon juice, and salt in a blender until smooth.
Serving
  1. Garnish fries with sliced green onions and sesame seeds. Serve warm with spicy aioli for dipping.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 1gSodium: 300mgPotassium: 350mgFiber: 3gSugar: 1gVitamin C: 10mgCalcium: 10mgIron: 15mg

Notes

Ensure to press tofu well and fry in batches to maintain crispiness. Adjust spice levels to taste.

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